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A Review of Methods and Applications for a Heart Rate Variability Analysis
Heart rate variability (HRV) has emerged as an essential non-invasive tool for understanding cardiac autonomic function over the last few decades. This can be attributed to the direct connection between the heart’s rhythm and the activity of the sympathetic and parasympathetic nervous systems. The cost-effectiveness and ease with which one may obtain HRV data also make it an exciting and potential clinical tool for evaluating and identifying various health impairments. This article comprehensively describes a range of signal decomposition techniques and time-series modeling methods recently used in HRV analyses apart from the conventional HRV generation and feature extraction methods. Various weight-based feature selection approaches and dimensionality reduction techniques are summarized to assess the relevance of each HRV feature vector. The popular machine learning-based HRV feature classification techniques are also described. Some notable clinical applications of HRV analyses, like the detection of diabetes, sleep apnea, myocardial infarction, cardiac arrhythmia, hypertension, renal failure, psychiatric disorders, ANS Activity of Patients Undergoing Weaning from Mechanical Ventilation, and monitoring of fetal distress and neonatal critical care, are discussed. The latest research on the effect of external stimuli (like consuming alcohol) on autonomic nervous system (ANS) activity using HRV analyses is also summarized. The HRV analysis approaches summarized in our article can help future researchers to dive deep into their potential diagnostic applications.
Structuro-optical optimization of ethyl cellulose-modified candelilla wax/canola oil oleogels for use as sustainable fat replacers in steamed bread systems
Role of Stearic Acid as the Crystal Habit Modifier in Candelilla Wax-Groundnut Oil Oleogels
This study investigated the effects of incorporating stearic acid (SAC) in candelilla wax (CW) and groundnut oil (GO) oleogel with potential health benefits as an alternative to saturated fats in processed foods. Results showed that SAC possesses crystal habit-modifying properties on the oleogels, causing its average crystallite size to increase, as observed through polarized light microscopy and XRD analysis. Additionally, SAC caused an increase in ordering within the crystallite network as a result of the decrease in d-spacing. Interestingly, the firmness of the oleogels remained unaffected, even at a higher fraction of SAC. It is believed to be due to the interference caused by the crystallization of high-melting SAC within the fine crystal network of CW-GO oleogel. However, adding 3 mg of SAC significantly increased the work of the shear of the oleogel (SAC3), which decreased the spreadability. As observed through colorimetric analysis, SAC3 showed a dense and uniform distribution of prominent bright crystals with minimal amorphous regions, leading to a high whiteness index. SAC3 also demonstrated the highest compactness and dislocation density among the oleogels, likely due to the formation of prominent crystals. However, SAC did not affect the overall oleogel crystallization rate. SAC3 had delayed secondary crystallization and thermal equilibrium by having a prolonged crystallization time of CW crystals. In the case of controlled delivery studies, the addition of SAC improved CPCR. On the other hand, CPCR decreased with the increase in SAC amount, where SAC3 showed a moderate curcumin release ability among the oleogels.
Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality
Abstract This study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) (p < 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) (p < 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g (p < 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life.
Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta
AbstractThe current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel‐containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples.
Microscopic Droplet Size Analysis (MDSA) of “Five Thieves’ Oil” (Olejek Pięciu Złodziei) Essential Oil after the Nebulization Process
Nowadays, due to a higher resistance to drugs, antibiotics, and antiviral medicaments, new ways of fighting pathogens are intensively studied. The alternatives for synthesized compositions are natural products, most of which have been known in natural medicine for a long time. One of the best-known and intensively investigated groups are essential oils (EOs) and their compositions. However, it is worth noting that the method of application can play a second crucial part in the effectiveness of the antimicrobial activity. EOs possess various natural compounds which exhibit antimicrobial activity. One of the compositions which is based on the five main ingredients of eucalyptus, cinnamon, clove, rosemary, and lemon is named “five thieves’ oil” (Polish name: olejek pięciu złodziei) (5TO) and is used in natural medicine. In this study, we focused on the droplet size distribution of 5TO during the nebulization process, evaluated by the microscopic droplet size analysis (MDSA) method. Furthermore, viscosity studies, as well as UV-Vis of the 5TO suspensions in medical solvents such as physiological salt and hyaluronic acid, were presented, along with measurements of refractive index, turbidity, pH, contact angle, and surface tension. Additional studies on the biological activity of 5TO solutions were made on the P. aeruginosa strain NFT3. This study opens a way for the possible use of 5TO solutions or emulsion systems for active antimicrobial applications, i.e., for surface spraying.
Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel
Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality.
Gellan gum as a clean-label additive to improve whole wheat bread characteristics: A multimodal characterization approach
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.
Effect of soy wax/rice bran oil oleogel replacement on the properties of whole wheat cookie dough and cookies
This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
Evaluation of the Effect of Stearyl Alcohol and Span-60 Tuned Sunflower Wax/Sunflower Oil Oleogel on Butter Replacement in Whole Wheat Cake
Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers. This present study evaluated the role of stearyl alcohol (SA)-, and Span-60 (SP)-tailored sunflower wax/sunflower oil oleogels upon butter replacement in whole wheat batter and cake. The evaluation of the cake batter under PLM microscopy revealed that a complete replacement of butter with SA-containing oleogels, i.e., Sa-C, showed homogenously distributed smaller gas cells. A uniform distribution of gas cells assists in stabilization and contributes to the porosity of the cake. The DSC and FTIR studies confirmed the prominent melting of amylose-lipid complexes in batter Sa-C. The baked cake Sa-C showed the existence of large pores in the cake matrix, which may have assisted in softening the cake. Further, low starch–lipid interactions were also observed in the FTIR spectra of Sa-C cake crumbs. The SR studies of cake crumbs revealed a higher stress-relaxing ability in Sa-C from the control. Although there were no observed variations in the cake hardness values, Sa-C showed a reduction in the chewiness from the control. This current study suggests the possibility of using emulsifier-tailored oleogels as a potential substitute for butter in the baking formulation.